Quail is a small bird that is growing in popularity as a delicious and nutritious meat option. Quail meat is lean, mild, and slightly gamy in flavor. It cooks quickly compared to larger poultry like chicken or turkey. The total cooking time for quail depends on a few factors like the size of the birds, the cooking method, and whether you want to end up with rare, medium, or well-done meat. Generally speaking, whole quail takes 15-30 minutes to cook through.
How Big Are Quail?
Quail come in different varieties but the most common species raised for meat are Coturnix quail. These small birds weigh between 4-8 ounces on average. The different sizes affect overall cooking times.
Quail Size | Average Weight |
---|---|
Small | 4 ounces |
Medium | 5-6 ounces |
Large | 7-8 ounces |
The small quail will cook faster than the bigger ones. When estimating cooking times, plan for the larger end of the range if you aren’t sure of the exact sizes. It is better for the quail to cook a little longer than to be undercooked.
Cooking Methods
There are several ways to cook quail including:
Grilling
Grilling quail over direct high heat cooks the small birds quickly from the outside-in. The exposure to the flames results in browned and crispy skin. Since quail are naturally lean, be sure to keep them moist during grilling by basting with oil or sauce. Grill for approximately:
– Small quail: 8-10 minutes
– Medium quail: 10-12 minutes
– Large quail: 12-15 minutes
Flip the quail once halfway through grilling. Use a meat thermometer to confirm the internal temperature reaches 165°F. Let rest for 5 minutes before serving.
Baking
Baking in the oven cooks quail more gently and evenly than grilling. Place whole quail on a baking sheet and roast in a 425°F preheated oven. Baste the birds with oil or melted butter for added moisture and flavor. Bake for approximately:
– Small quail: 15-18 minutes
– Medium quail: 18-20 minutes
– Large quail: 20-25 minutes
Check the thickest part of the breast for 165°F. Let rest for 5-10 minutes before carving and serving.
Sous Vide
Sous vide cooking involves vacuum sealing quail in a bag then cooking in a precisely temperature controlled water bath. It yields exceptionally moist and tender quail. Cook quail sous vide at the following time and temperatures:
Thickness | Temperature | Time |
---|---|---|
1 inch | 145°F | 45 minutes |
1.5 inches | 145°F | 60 minutes |
After cooking sous vide, sear the quail quickly on each side in a hot pan to crisp and brown the skin.
Poaching
Simmering quail in liquid like broth, wine, or water is a gentle poaching method. Keep the temperature at a bare simmer around 180°F. Add aromatic ingredients like herbs, onions, or garlic to infuse more flavor. Poach small quail for 15-18 minutes, medium 18-22 minutes, and large 22-25 minutes. Verify internal temperature before removing.
Stewing
Quail holds up nicely to stewing and braising recipes. Brown the birds first for better flavor. Then cook covered in a flavorful liquid like tomato sauce, wine, or broth at a simmer until tender and cooked through. Allow 25-40 minutes for stewing depending on the quail’s size.
Internal Temperature
The safe minimum internal temperature for cooked quail is 165°F. At this temperature, any potential bacteria are killed and the meat is safe to eat. Higher temperature meat near 185°F will be drier versus the more moist, pink meat at 165°F.
Rare Quail
Rare quail is cooked to an internal temperature of only 120-125°F. The meat remains very red and juicy throughout. Only cook quail this rare if it has been handled safely to prevent food poisoning.
Medium Quail
Medium quail reaches an internal temperature of 135-145°F. It yields tender, pink meat with a slight red center. It hits the balance of moistness with safe cooking.
Well-Done Quail
Cooking quail to 165°F and beyond results in solid white, well-done meat. The higher temperature dries out the lean meat so it may be tougher than lesser done options. Well-done remains the safest choice though.
Resting
An important step after cooking quail is letting it rest before carving and serving. Resting allows the juices to redistribute evenly throughout the meat. The internal temperature will rise another 5-10° during resting as well. Allow whole roasted or grilled quail to rest for 5-10 minutes tented loosely with foil.
Carving Quail
Quail is very small so it can be tricky to carve properly. Here are some tips for cleanly portioning cooked quail:
– Use a sharp knife and kitchen shears
– Cut along one side of the breastbone to remove the breast meat
– Flip and repeat on the other side
– Use shears to cut along the backbone to free the leg quarters
– Cut the leg meat away from the thighs
Save bones and carcass to make quail stock. Serve quail on its own, on top of salad, or with vegetable sides.
Conclusion
Quail offer a quick and delicious alternative to chicken. Their total cooking time runs approximately 15-30 minutes depending on size and preparation method. Use a meat thermometer to ensure the internal temperature reaches a minimum of 165°F. Rest quail for 5-10 minutes before serving for juicy, tender meat. Cooked properly, quail provides a moist, flavorful meal full of nutrients like vitamin B, iron, and protein.